Gaufres lyonnaises : la meilleure recette
Original in French
Anonyme · marmiton.org · 2006 · 8 personnes
Against 455 waffle recipes
No leavening, unlike 92% of recipes and more egg than 79%.
How it compares
Against the typical batch: the median of 455 waffle recipes, per 100 g of flour.
- No leavening at all, where 92% of recipes use some (most of those 3 to 5.7% of the flour weight).
- More egg than 79% of recipes: 60% of the flour weight against the typical recipe's 40%.
Ingredients (7)
- 500 g de farine500 g
- 50 g de sucre50 g
- 1 pincée de sel≈ 0.4 g
- 150 g de beurre150 g
- 75 cl de lait≈ 774 g
- 6 oeufs≈ 300 g
- 2 cl de rhum≈ 20 g
flour 500 gbatter 1794 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 455 recipes. Shaded: the middle half. Tick: the median.
- Liquid155% · 54th percentile · median 150%
- Egg60% · 83rd percentile · median 40%
- Fat30% · 45th percentile · median 31%
- Sugar10% · 35th percentile · median 15%
- Leavening0% · 4th percentile · median 4.1%
- Salt0.1% · 23rd percentile · median 0.7%
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